The lovely Catherine from Boutique Bake has been sharing their delicious baking recipes with us in her Sweet Saturday series (you can check out more Boutique Bake recipes here).
And today we are going to work as a Beaut collective to create some delicious chocolate and pistachio cupcakes
Where there’s a whisk, there’s a way.
Chocolate and nuts are one of those amazing combinations when it comes to baking. I love using pistachios in particular, as they have such a gorgeous green colour that lifts any dessert and most importantly they taste delicious too. This recipe combines the two flavours in a lovely little cupcake.
I have topped these cupcakes with a gorgeous pistachio cream cheese frosting, which works really well against the rich chocolate cupcake. It’s not too heavy and has a lovely tangy yet sweet taste.
So let’s get started!
For the cupcakes:
- 175g butter (softened)
- 75g plain flour
- 175g caster sugar
- 1 tsp. baking powder
- 30g cocoa powder
- 2 large eggs
- 2 tbsp milk
- 40g crushed pistachios
For the icing:
- 200g cream cheese
- 80g lightly salted butter, softened
- 100g icing sugar
- 40g crushed pistachios
- 12 raspberries
Method:
- Heat the oven to 180C/160C fan/gas 4
- Line a muffin tin with 12 paper bun cases
- Put the pistachios in a food processor and blitz until finely chopped
Advertised
- Add the cupcake ingredients into a large mixing bowl and blend using an electric mixer, until all ingredients are well combined and creamy
- Fold in the crushed pistachios, until well incorporated
- Next, fill each of your bun cases two-thirds full and place on the middle shelf of the oven
- Bake for 20 mins or until a skewer inserted comes out clean
- Leave to cool slightly and then place onto a wire rack to cool completely
- Meanwhile, make the icing
- Using an electric whisk, blend the cream cheese with the butter until smooth, and then add the icing sugar
- Blend again until nice and creamy, and then fold in half of your crushed pistachios until well combined
- When the cakes are cool, spread your icing on top of each one, and then sprinkle with the remaining chopped pistachios
- Decorate with a fresh raspberry for a pop of colour!
Enjoy!
If you’d like to read more from Boutique Bake, why not check out the website www.boutiquebake.ie? And if you are a social media fan, you can like it on Facebook, find Catherine on the twitter machine (or Instagram) by searching @boutique_bake or even on Pinterest.
Advertised
